Pan Fried Gnocchi With Mushrooms

I once heard someone refer to gnocchi as ‘fluffy little pillows of heaven’ which I thought was pretty freakin’ adorable, and also possibly the most perfect way to describe this dreamy Italian dish.

I’ve always been a huge lover of gnocchi (it’s the first thing I look for on the menu when I’m out at an Italian restaurant) but for some reason I never really thought to make it at home until recently. I guess I thought it’d be too hard or something…but it’s actually much more straight forward than I thought!

Yes, it is *slightly* time consuming since you have to make the dough from scratch etc. but I promise it’s also totally worth the extra effort! I like to go one step further and quickly sear my gnocchi as to get a nice contrast between the crunchy outside and the soft melt-in-your-mouth inside but if you’re really pressed for time then you could skip that step. I’ve served my pan-fried gnocchi with Swiss brown mushrooms here but you could use different mushrooms or herbs. Basil pesto could also make for a lovely addition but then again pesto makes everything better, doesn’t it? ;)

Variations: use different kinds of mushrooms and herbs, or add in a little pesto at the end of the cooking process.

Instructions

1. Place the potatoes in a large pot and fill with cold water until the potatoes are submerged. Place on medium high heat and boil the potatoes for about 13-15min (or until tender but still firm). Drain and transfer the potatoes to a large bowl before mashing them with a potato masher or ricer.

2. Re-fill the same pot with water, add in 1 tbsp of salt, and place onto medium heat.

3. Add the flour, egg, and salt to the mashed potatoes and quickly stir with a wooden spoon. Once the mixture starts to come together and turn into a soft dough, turn it onto a lightly floured surface. Knead the dough gently until it becomes smooth and dry to the touch (about 2 minutes). Divide the dough into four equal pieces and roll each piece into a ‘thin sausage’ shape. Then, using a knife, cut each ‘sausage’ into small 2cm pieces and place them onto a tray lined with baking/parchment paper. Repeat with the rest of the dough.

4. Carefully drop one quarter of the gnocchi into the boiling water. Once they’ve all risen to the surface, cook for a further minute. Using a slotted spoon, transfer the gnocchi back onto the baking tray or into a bowl. Repeat with the remaining dough.

5. Whilst your last batch of gnocchi is cooking, heat 1 tbs butter and 1 tsp olive oil in a medium-sized frying pan placed over medium high heat. Add in the mushrooms, followed by the garlic and thyme. Season to taste and cook for 3-4 minutes until soft. Transfer the mushrooms to a bowl.

6. Add the remaining butter and olive oil to the frying pan and sear the cooked gnocchi for 1-2 minutes on each side. Add the mushrooms back into the pan and stir until heated through.

7. Serve immediately, topped with grated Parmesan and more fresh thyme if you wish.

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Welcome! I’m Pearl, a French girl living in Melbourne with a passion for entertaining, traveling, and all things pretty. This blog is my virtual version of the ultimate 'soiree' where everyone is invited, people from all over the world are mingling and the champagne is forever flowing. Let's party!